3. Bake 1 hour. Place sweet potatoes and parsnips around roast; bake 1 to 1 ¼ hours longer or until roast and vegetables are fork-tender

4. Remove roast and vegetables from pan, reserving juices. Pour juices into 2-quart saucepan. In small bowl, mix flour and water until smooth. Place saucepan with drippings over medium heat; gradually stir in flour mixture, cooking and stirring, until mixture comes to a full boil. Boil 1 minute, stirring constantly, until thickened. Cut roast into slices; serve with vegetables and gravy.

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